Dish of Pork with Peppers
(click to enlarge)

Pork with Peppers


China - Hunan   -   Nong jia chao rou
Serves:
Effort:
Sched:
DoAhead:  		 2 w/rice
**
45 min
Most		 This take on the popular home style stir fry of pork and peppers exploits the dark flavor of fermented black beans. Various peppers can be used, including Bell Peppers.

12
-----
1/2
1/2
1/2
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2
10
1
2
1/2
3
1
2
oz
---
T
T
t
---
oz
oz
T
cl
T
T
T
T
Pork, lean
-- Marinade
Rice Wine (1)
Soy Sauce, light
Soy Sauce, dark
------
Pork Belly (2)
Frying Peppers (3)  
Black Beans (4)
Garlic
Potato Starch (5)
Stock
Lard (6)
Lard (more)
Prep   -   (30 min - 20 min work)
  1. Slice PORK thin into medallions 1-1/2 inch by 3/4 inch or so or into narrow strips as you prefer.
  2. Mix MARINADE and massage into Pork. Let stand at least 20 minutes turning once or twice.
  3. Slice PORK BELLY 1/8 inch thick.
  4. Cut PEPPERS into chunks about 1 inch wide (if frying peppers) or into strips 2 inches by 3/8 inch (if bell pepper).
  5. Rinse Black Beans, drain and crush just slightly, Crush garlic lightly and slice thin. Mix.
  6. Mix Starch with Stock.
Run (10 minutes)
  1. In a wok or sauté pan heat 1 T Lard hot, stir in Peppers and fry stirring until crisp tender and a little blistered - do not overcook. Remove from the pan and set aside.
  2. Wipe out any pepper seeds (if using frying peppers) and add 2 T Lard. Bring up very hot and stir in Pork. Fry stirring over high heat until nearly cooked through, then stir Peppers back in for just a minute to reheat, Get the finish glaze by stirring up the Starch Mix, sprinkling it over the ingredients and stir frying for another minute.
  3. Serve immediately with plenty of long grain rice.
NOTES:
  1. Rice Wine:   Use a good drinkable Rice Wine, not that horrid "cooking wine". If you don't have it, use a dry Sherry. Sake is made of rice but not considered a good substitute, it's beer, not wine. For details see our Chinese Rice Wine page.

  2. Pork Belly

      Also known "fresh bacon", this is available at any East or Southeast Asian market. Thick bacon can be substituted for a somewhat different flavor.

  3. Frying Peppers,

      Most common (in some regions) are "Italian Frying Peppers" (Cubanelle), but here in Southern California they are not at all common. Sometimes we have non-hot Hungarian, Armenian, Turkish or Gypsy peppers which are very similar. Lacking those I'd use Green Anaheims - thicker wall, but not much heat. Failing all those, you could use regular Bell Peppers. Whatever pepper you use, Don't overcook, just crisp tender. For details see our Chilis page.

  4. Black Beans:

      These dry black fermented soy beans are packed in bags or cardboard boxes. Popular all over China and in Southeast Asia, they can be found in any Chinese market. For details see our Fermented Black Beans page.

  5. Potato Starch:

      You can substitute Cornstarch, but use about 1/3 more and stir in quickly, it's less tolerant.

  6. Lard:

      Lard is the traditional frying medium through Thailand and much of China, as well as Hungary, Poland and Czech Republic. The American Heart Association so villainized it Americans are afraid to use it, but it's not nearly as dangerous as the trans fats they urged us to use instead. It has a better health profile than butter, and is now increasingly used by top chefs. For details see our Lard page. If you still don't want to use it, use Pure Olive Oil (not virgin), or Avocado oil (richer flavor).
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
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